Chebureks are now known almost worldwide, but the history of the appearance of this dish is considered extremely controversial. Products in the form of semicircles of unleavened dough with a filling of minced lamb, onions are originally considered a dish of Crimean Tatars. They are also found in the cuisine of Mariupol Greeks (under the name "chir-chir") and the peoples of the North Caucasus.

The first mentions of chebureks date back to the times of Genghis Khan. At that time, warriors hung a shield over the fire, poured oil into it, and fried dough and meat products. The main thing for the fighters was the quick preparation of appetizing and hearty food.

In the USSR, chebureks were a kind of fast food. Our ancestors were not familiar with fast-food restaurants at that time, but they knew what a "cheburechnaya" was throughout the Union. The cost of visiting these establishments was affordable for all layers of the population. Every Soviet person would stop by a cheburechnaya during lunch breaks or after lectures for a quick and tasty snack.

How to Cook Chebureks?

Usually, 1-2 good chebureks are placed in 1 skillet, they are fried in oil over medium heat for 3-5 minutes until a golden, bubbly crust appears. After cooking, the products are laid out on paper towels to absorb excess fat.

The ideal dough for cheburek is considered unleavened, made from water, salt, vegetable oil, and flour. It turns out "obedient" and elastic; it bubbles perfectly when fried; the result is tender and crispy.

Classic Ingredients:

  • Water
  • Vegetable oil
  • Wheat flour
  • Minced meat
  • Onions
  • Salt
  • Ground black pepper

Cheburek Cooking Secrets with Meat:

  • The mince should be fatty. Beef should be mixed with pork, or pork fatback, or fatback fat should be added.
  • There should be a lot of onions - one-third of the weight of the meat.
  • To increase the juiciness of the filling, you need to add water or broth.

Possible Fillings

The filling for chebureks is as important as the thin bubbly dough. In Crimean Tatar, the word "çüberek" is formed by combining "çü" (chopped meat) and "böräk" (pie), and literally translates as "pie with meat". However, besides meat, there is a variety of fillings compatible with cheburek dough:

  • Mixed minced meat
  • Pork
  • Poultry (chicken, turkey)
  • Beef
  • Lamb
  • Cheese (including with herbs or eggs)
  • Tomatoes
  • Ham with garlic
  • Cabbage
  • Mushrooms
  • Pumpkin
  • Potatoes
  • Rice with vegetables
  • Lentils
  • Liver